Description
“Cod” is the common name by which several species of fish of the genus Gadus are known, although some of the same genus may have other names.
The most common species is the Atlantic cod (Gadus morhua or common cod).
It is one of the best known fish in the world and is appreciated for its great taste.
NUTRITIONAL VALUE From a nutritional point of view, cod is a food rich in proteins of high biological value and digestibility, with low fat and calorie content.
Its water content is around 80% (in fresh cod) and it is a good source of vitamins (mainly B group) and mineral salts essential for the body.
Fresh or desalted cod can be consumed by people with high blood pressure because it is low in sodium and rich in potassium.
